Description
This Berrylicious Strawberry Crunch Cheesecake is a rich, creamy dessert with a buttery graham cracker crust, a luscious strawberry cheesecake filling, and a crunchy strawberry shortcake topping. A perfect no-bake or baked treat for any occasion!
Ingredients
Units
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tbsp unsalted butter (melted)
- For the Strawberry Cheesecake Filling:
- 16 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 2 tsp vanilla extract
- 1/2 cup strawberry puree (fresh or frozen strawberries blended)
- 3 large eggs
- For the Strawberry Crunch Topping:
- 1 cup vanilla wafer cookies (crushed)
- 1 cup freeze-dried strawberries (crushed)
- 1/4 cup unsalted butter (melted)
- For Garnish (Optional):
- Whipped cream
- Fresh strawberries
- White chocolate drizzle
Instructions
- Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press into the bottom of the pan and bake for 10 minutes. Let cool.
- Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add sour cream, flour, vanilla extract, and strawberry puree, mixing until well combined.
- Beat in eggs one at a time, mixing just until incorporated.
- Pour the filling over the cooled crust and smooth the top.
- Step 3: Bake the Cheesecake
- Wrap the bottom of the pan in foil and place it in a water bath.
- Bake for 50-55 minutes, or until the center slightly jiggles.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Step 4: Make the Strawberry Crunch Topping
- In a bowl, mix crushed vanilla wafers, crushed freeze-dried strawberries, and melted butter.
- Sprinkle evenly over the cheesecake.
- Step 5: Garnish and Serve
- Top with whipped cream, fresh strawberries, and a drizzle of white chocolate if desired.
- Slice and enjoy!
Notes
- No-Bake Version: Use 1 ½ cups whipped cream instead of eggs and refrigerate for 6 hours.
- Extra Crunch: Bake the topping for 5 minutes at 350°F before adding to the cheesecake.
- Storage: Store in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
- Calories: ~450 kcal
- Sugar: ~32g
- Sodium: ~280mg
- Fat: ~26g
- Saturated Fat: ~14g
- Unsaturated Fat: ~10g
- Trans Fat: ~0g
- Carbohydrates: ~50g
- Fiber: ~2g
- Protein: ~7g
- Cholesterol: ~85mg
